Einkorn Tortillas, Fresh and Delicious

by Julie Koyle
Posted September 21, 2012 by Julie Koyle
Healthy, fresh and very delicious, these gourmet einkorn tortillas are very simple to make.



  • 6 cups Freshly Milled Einkorn Flour
  • 1 tablespoon Sea Salt
  • 2 cups Hot Tap Water As hot as tap water will get
  • 2/3 cup Expeller Pressed Coconut Oil Or other oil that you prefer


Mix half of the freshly milled einkorn flour and all other ingredients. Cover and let sit 15 minutes. Then add remaining 3 cups of einkorn flour. Add extra einkorn flour if the dough is sticky. Divide einkorn dough into small dough balls, ready to be pressed into tortillas. Cover and let stand 15 minutes. Dough should be moist but not sticky.

How to Press Tortillas (The key to texture)

Einkorn Dough for Tortillas

Einkorn Dough Ready to be Pressed Into Tortillas

Allow tortilla press to heat up 8 minutes before using. Use (an reuse) a piece of parchment paper if you have troubles with the dough sticking to the press.  Press tortillas with the tortilla press until they are to your desired thickness but do not use tortilla press to cook the tortillas. Instead, after pressing tortillas, cook them on a stove top griddle or electric pancake cooker.

You will be delighted with the texture and taste!

Read the full article about making einkorn tortillas

Pressed Einkorn Tortillas

Pressed Einkorn Tortillas Ready to be Cooked on the Skillet

15 Responses leave one →
  1. Claudia Williams permalink
    November 1, 2012

    How do I make just 2 tortillas?

    • admin permalink*
      November 5, 2012

      Claudia, I don’t have a recipe for just 2. I recommend that you make the full recipe then free what you don’t eat but freeze it prior to cooking it on the skillet.

  2. Chris permalink
    February 25, 2013

    Are these too sticky to roll out or flatten by hand?

    • admin permalink*
      February 27, 2013

      You can roll them by hand – it will take longer but many people do it that way.

  3. Daniel permalink
    February 27, 2013

    I was wondering if you had an estimation on the shelf life of these great looking tortillas, is it recommended to freeze the day of making them or can they be bagged and last for a few days?


    • admin permalink*
      February 27, 2013

      Daniel, Your best option for preservation is to refrigerate them.

  4. sue permalink
    September 26, 2013

    You don’t say how many this recipe will make? How large is the diameter of each tortilla if you are rolling by hand?

  5. Jay McCloskey permalink
    October 12, 2013

    I have the cast iron tortilla press you show on your website. You say to heat the press for 8 minutes before pressing the tortillas. Is is heated on the stove top, and to what temp?

    Is this necessary to make them press properly? I’ve never used Einkorn flour for making Tortillas, but also have never heated the press.

    • Hope permalink
      April 17, 2014

      No you press them then cook them with type of press.

  6. Hope permalink
    April 17, 2014

    Needs more flour but other wise there great!

    • admin permalink*
      April 18, 2014

      If you feel it needs more flour, you probably just need to use less water (instead of more flour). Even then, it will be sticky compared with modern wheat dough.

  7. June 16, 2014

    I don’t see where you say how high or how long to cook them on the stove top or on a pancake griddle. Thanks for the recipe–can’t wait to try them.

    • admin permalink*
      June 16, 2014

      Cook time depends on heat source and type. Cook them until they brown slightly but not so long that they turn into crackers or get too dark.

  8. Amanda permalink
    March 5, 2015

    Why don’t you cook them on the tortilla press? Do they not cook properly?

  9. Nikki deLUXE permalink
    June 8, 2015

    I just made these. I took a shortcut and used the flour, but I must say that they were DELICIOUS. I needed about 1/3 cup more flour than indicated, and because I don’t have a tortilla press, I needed more flour for rolling out the dough. Regardless, they came out great. I used butter which worked wonderfully, but I just had some beef tallow delivered so I can’t wait to make another batch with this grass-fed fat. THANK YOU for a great recipe. This will now be my standard “bread” for the house.

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